Lentils with roast butternut squash and feta yoghurt

Name: Lentils with roast butternut squash and feta yoghurt
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 small butternut squash, halved lengthways, seeds removed, flesh and skin cut into ½cm-thick slices (650g); 3 tbsp olive oil, plus extra to serve; Fine sea salt; Black pepper; 1 tsp maple syrup (optional); 1 onion, peeled, halved and finely chopped (180g); The seeds of 5 cardamom pods, finely crushed in a mortar; discard the empty pods; 2 garlic cloves, peeled and crushed; 1 tbsp tomato paste; ¼ tsp ground turmeric; 1½ tsp ground cumin; 2 x 400g tins beluga lentils, not drained; 1 x 400g tin borlotti beans, not drained; 70g chopped kale, tough stalks removed and discarded; 100g Greek-style yoghurt; 200g feta, half broken into 2cm pieces, half finely crumbled; 1 lime, half juiced, to get 1 tbsp, the other half cut into 4 wedges, to serve; ¼ tsp aleppo chilli flakes

6 steps

Prep:10minCook:25min

It’s easy to think that any dish that involves roasting veg will inevitably take a fair bit of time. Butternut squash, however, particularly when sliced thin, is surprisingly quick. Keep the peel on, though: without it, the squash will collapse, plus it’s lovely to eat once roasted. All the elements can be made ahead of time, ready to put together in a minute.

Updated at: Sun, 21 Jan 2024 04:49:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories874.1 kcal (44%)

Total Fat26.6 g (38%)

Carbs98.8 g (38%)

Sugars12 g (13%)

Protein54.8 g (110%)

Sodium958.1 mg (48%)

Fiber17.9 g (64%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

650gbutternut squash

small, halved lengthways, seeds removed, flesh and skin cut into 1/2cm-thick slices

3 Tbspolive oil

180gonion

peeled, halved and finely chopped

5cardamom pods

The seeds of, finely crushed in a mortar, discard the empty pods

2garlic cloves

peeled and crushed

1 Tbsptomato paste

¼ tspground turmeric

1 ½ tspground cumin

2 x 400gbeluga lentils

tins, not drained

1 x 400gborlotti beans

tin, not drained

70gkale

chopped, tough stalks removed and discarded

100gGreek-style yoghurt

200gfeta

half broken into 2cm pieces, half finely crumbled

1lime

half juiced, to get 1 tbsp, the other half cut into 4 wedges, to serve

¼ tspaleppo chilli flakes

Instructions

Step 1

Heat the oven to very high – 240C (220C fan)/475F/gas 9. Put the sliced butternut squash, two tablespoons of oil and a half-teaspoon of salt on a large baking sheet lined with greaseproof paper, toss to coat, then roast for 15-20 minutes, until the squash is cooked through and lightly browned. Taste the squash for sweetness, and if necessary season with maple syrup.

Step 2

While the squash is baking, put the onion, ground cardamom seeds, a tablespoon of oil, three-quarters of a teaspoon of salt and a good crack of black pepper in a medium saucepan and cook on a high heat, stirring regularly, for three minutes, until the onions have started to soften and turn slightly golden. Turn down the heat to medium-high, add the garlic, tomato paste, turmeric and cumin, and fry for a minute, just until the spices start to stick to the bottom of the pan. Add the lentils, beans and all the liquid from the three tins, and cook, stirring often, for 15 minutes, until the liquid has thickened and is coating the pulses. Take off the heat and cover to keep warm.

Step 3

Put the kale in a medium bowl, and season with a pinch of salt and a tablespoon of oil.

Step 4

Once the squash is cooked, take it out of the oven and tip into a bowl. Turn down the oven to 220C (200C fan)/425F/gas 7, put the kale on the now-empty tray and roast for seven minutes, until it crisps up. Remove from the oven.

Step 5

Meanwhile, in a bowl, mix the yoghurt, crumbled feta, lime juice and three tablespoons of water until the mix has a spoonable consistency; if need be, loosen with more water, a teaspoon at a time.

Step 6

Divide the lentil and bean mixture between four bowls (or spread it out on one large platter), then top with the roast squash and kale and the feta pieces. Dollop the feta yoghurt on top, then drizzle over some olive oil. Finish with a sprinkling of chilli flakes and serve with the lime wedges on the side.

View on The Guardian

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